by Brian | Apr 15, 2016 | Recipes
When acclaimed author James Peterson wrote The Duck Cookbook he seemed to have a favorite duck ingredient: duck confit. Chicken is indigenous to many Mexican dishes, but here duck confit is used to upscale enchilada to a level sure to please you. And, the dish has...
by Brian | Apr 5, 2016 | Recipes
Cliché is, of course, a French word. And you may think that it is centuries old, but it is not. The word only appeared in the mid-19th century and did not accelerate in use until around World War II. So cliché is relatively young. On the other hand Duck...
by Brian | Jan 3, 2016 | Recipes
This dish is typical of the treasures in Artisanal Cooking by Terrance Brennan. For the holidays, this is a book to be consulted, followed, and surely savored. During the week between Christmas and New Year’s, this dish can bring the satisfaction that only risotto...
by Brian | Feb 19, 2015 | Recipes
One you have tasted duck prepared perfectly, you will be addicted. No, it does not taste like chicken. There are two tricks to duck. First cooking it properly, and the directions below guide you there. Second, you to adorn the duck with a sauce that simultaneously...
by Brian | Jan 11, 2015 | Cookbook Review, Recipes
The A.O.C. Cookbook by Suzanne Goin is filled with examples of her exceptional talent. The main course dishes are just that: complete and often with a touch of complexity. Like this duck delight with sweet potato puree. We added, as you see in the picture, some...